The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1887-02-09

feed will often give double that amount
if the feed be increased only one-eighth.
Moulton Brothers grow and feed fod-
der-corn, and think what grows on one
acre will equal in value five tons of hay
They feed little ensilage; but, if fed
too literally, it will affect the quality of
the butter unfavorably. They do not
feed cotton-seed meal now, as they do
not believe that what will make a mans
hands sore to handle is proper food to
put into cows stomach. They grow
oats and peas (to be CUT as feed, and
believe that mixed feeds are best. Have
great faith in corn as feed for dairy
COWS and raise quantities of fodder
corn, which grows to twelve or four
teen feet in height. This is cut and
set up in the fields in large shocks, half
dozen of which will make load for
two horses. This stands where ii is
first put till it is needed for feeding.
Storms may injure the exposed parts a
little, but the inside of the shock will be
as green and fresh as when cut. They
thinks there is no need for the farmer
generally to build silos. This fodder is
cut and steamed. They feed ensilage
some, but not more than fifteen or
twenty pounds per cow. For a meal
feed they mix one quart of corn-meal,
one quart of ground oats and pint of
new-process oil meal, of which about
four quarts is fed twice day They
believe in mixed feeds, and think one
third ensilage and two-thirds cut dry
fodder, with the meal mixed with it, is
the best way to feed. He spoke very
highly of the fodder-corn cured in the
field, and said an acre of green clover
would surprise any man by the amount
of fodder it will supply. The uni
formity of the feed gives a uniform
quality of milk and cream, and the sys-
tenn of controlling the temperature of
the dairy and ripening the cream gives
a uniform quality of butter. These
conditions must exist to secure the best
results.
Mr.. Smith: "What system do you
use in ripening your cream?"
Mr.. Moultou: "The cream when taken
from the Cooley can is at tempera-
ture of about forty degrees. 1t is then
put in pans in room where the tenn
perature is about siXty-fve or sixty
eight degrees. To the cream in these
pans is added the cream from the next
mess, and this cream stands twenty
four hours, the first mess put in stand
ing thirty-siX hours. The cream is
churned in the Stoddard churn. The
latter is washed in granular form first
in brine then in water; it is then
worked in the Eureka worker; salt
from nothing to three-fourths of an
ounce to a pound, to suit the tastes of
customers. The butter is put up in
half-pound and pound prints and sent
away-some to regular customers and
some to grocers in New York"
Question:" What does it cost per
pound to produce butter?"
Answer-"I have never gone into
that question. We make great account
of the stock, and our operations would
not be a criterion for general practice"
Mr.. Paine: "Does the richer food
increase the richness of the milk, or
do you get the increased amount of
butter from an increased amount of
milk?"
Mr.. Moulton: {" 1t increases the rich
ness of the milk"
AFTERNOON SESSION.
Mr.. G. S. Paine of Randolph was the
first speaker. The first thing to be
done in the morning, he said, is to give
the cows their meal feed, which con-
sists of two quarts of corn and cob
meal, one quart of bran and pint of
cotton-seed meal. He feeds about four
quarts to each COW twice a day, and
lately has left out the bran. After
feeding the meal he begins milking,
and after milking he gives the cows
their hay and waters them. He feeds
but twice a day, the last time begin
ming at about three O'Clock in the after
noon. He uses some rye cut as fodder
and cured; does not perceive any diff
ference in quantity or quality of but
ter from this feed and good hay feed.
Sets his milk in deep, open cans at
about forty degrees; skins every twelve
hours. Raises the cream to about
seventy or seventy-fve degrees when
first taken off; then lets it cool down to
sixty-five degrees, and at the next skim
ming treats it in the same way and puts
it in with the other. He churns twice
week, using barrel churn; works
and salts, and puts the butter up in
half-pound prints.
Mr., Kelley was asked if he thought
cream from the Cooley could be brought
up to a temperature of one hundred
twenty degrees and make good butter.
He thOuUht IL could NOT and haliavad IL